PEPPERS:

1 tbsp. olive oil
3 yellow peppers, cored, seeded and cut into thin strips
1 clove garlic, crushed
1 shallot, very finely chopped
Salt and pepper to taste

Heat the oil in a large skillet and add the peppers, garlic, shallot, salt and pepper. Cook over medium heat, stirring often, for 15 minutes or until the peppers are very soft.

SWORDFISH:

1 1/2 lb. piece of swordfish
2 tbsp. olive oil
Salt and pepper to taste
2 tsp. dark Oriental sesame oil

Cut the swordfish into eight triangular-shaped pieces and rub them with the oil. Sprinkle them with salt and pepper. When the charcoals are gray, cook the pieces of fish, turning them often, until they are browned and cooked through. Dribble the sesame oil onto the hot fish; keep the fish warm in a low oven, covered loosely with foil.

SPINACH:

2 tbsp. peanut oil
1 lb. fresh spinach, stems removed
1 clove garlic, crushed
1 tbsp. finely chopped fresh ginger

Heat the peanut oil in a large skillet and, when it is hot, add the spinach, garlic and ginger. Use tongs to turn the spinach constantly until it wilts -- this will take less than 1 minute. It should still be bright green.

To serve: With the tongs, remove the spinach from the pan and arrange it on four dinner plates. Put some of the sauteed peppers on top. Set two triangles of the fish onto each one and serve it at once.